If you like the delicate taste and texture of white fish, try cooking haddock. This lean fish becomes compact with cooking, making it great for making most seafood recipes. To accentuate the flavor, drizzle it with a lemon and garlic sauce, then bake it in the oven. For a crunchy texture, make a simple pretzel-based garnish before putting the fish in the oven. You can also make a tasty oyster dressing, which will be cooked together with the haddock in a baking dish.
Ingrediants
Oven-Baked Lemon Haddock
- 2 minced garlic cloves
- 1 teaspoon (5 ml) of olive oil
- 1 tablespoon (15 ml) of lemon juice
- A pinch of salt and pepper
- 2 120 g haddock fillets
- Spring onion for the garnish
Doses for 2 servings
Baked Haddock with Cracker Coating
- 900 g of skinless haddock fillets
- Salt to taste.
- About 35 Ritz crackers
- 5 tablespoons (70 g) of butter
- Lemon and parsley for the garnish
Doses for 4-6 servings
Baked Haddock with Oyster Sauce
- 450 g of oysters cut into pieces
- ½ cup (40 g) of crackers reduced to large crumbs
- ½ cup (120 ml) of warm milk
- ½ teaspoon (3 g) of salt
- A pinch of pepper
- 2 teaspoons (9 g) of melted butter
- 2 tablespoons (15 g) of chopped celery
- 2 haddock fillets (about 900 g)
- 1 lightly beaten egg
Doses for 6 servings
Steps
Method 1 of 3: Make Simple Oven-Baked Lemon Haddock
Step 1. Preheat the oven and prepare a baking sheet
Set the oven to 180 ° C. Take a baking sheet and line it with a sheet of parchment paper or aluminum. Set it aside when preparing the fish.
Step 2. Mash the garlic with olive oil, lemon juice, salt and pepper
Chop 2 cloves of garlic and place them in a small bowl or mortar. Mash the minced garlic with a fork or pestle. Incorporate 1 teaspoon (5 ml) of olive oil, 1 tablespoon (15 ml) of lemon juice and a pinch of salt and pepper.
Step 3. Coat the fish with the garlic and lemon sauce
Arrange 2 120g haddock fillets on the prepared baking sheet. Pour half of the dressing over one fillet and sprinkle the rest over the other. Distribute the sauce evenly between the fillets.
Step 4. Bake the haddock for 20 to 25 minutes
Place the pan in the preheated oven and cook the fish until it begins to crumble. Fillets should cook completely. It will take 20-25 minutes.
Step 5. Serve the fish
Remove from the oven and sprinkle a handful of sliced spring onion over the fillets. Serve hot. You can keep leftovers in the fridge using an airtight container for 3-4 days.
Method 2 of 3: Prepare Baked Haddock with Cracker Coating
Step 1. Preheat the oven and prepare a baking sheet
Set the oven to 180 ° C. Take a baking dish and grease it with butter, fat or oil.
You can use a baking dish measuring 22 x 33 cm or a baking tray with a capacity of 3 liters
Step 2. Dry the haddock and remove the thorns
Wash 900 g of skinless haddock fillets under running cold water. Blot it with a paper towel to dry it. Run your finger over the fillets to find any protruding thorns and remove them.
The spines can be removed with tweezers or long nose pliers
Step 3. Cut and salt the fish as needed
If you have large or irregularly sized fillets, cut them according to the size of the portions you intend to serve. Try to cut fillets of similar size so that they cook evenly. Spread the fish on the pan you have prepared and add a little salt.
Step 4. Crush the crackers and melt the butter
Open a package of Ritz and take about 35 cookies. Put them in the bowl of a food processor and crumble them coarsely. You should also melt 5 tablespoons (70 g) of butter in a small bowl.
If you don't have a food processor, you can put the crackers in an airtight plastic bag. Remove excess air and close it. Crush the crackers in the bag with a rolling pin
Step 5. Prepare the coating and spread it over the fish
Pour the crushed crackers into the bowl of melted butter. Stir the ingredients until you get a smooth blend. Divide it and distribute it evenly over the fish fillets.
Step 6. Bake the fillets for 20 minutes
Place the pan in the preheated oven. Cook the fish well. Try running a fork over the surface - it should crumble. Allow about 20 minutes to cook.
If you have thick fillets, cooking may take longer
Step 7. Serve the baked fillets with the crumbled cracker coating
Remove the pan and immediately serve the fish with lemon and parsley. Leftovers can be stored in the fridge, but the coating will become softer and softer over time. Aim to eat the fish within 3 to 4 days.
Method 3 of 3: Prepare Baked Haddock with Oyster Sauce
Step 1. Preheat the oven and grease a baking sheet
Set the oven to a temperature of 190 ° C. Take a baking tray measuring 22 x 33 cm or with a capacity of 3 liters. Grease the underside with cooking spray, butter, or edible fat. Set it aside.
Step 2. Chop the oysters
Insert a special knife into the side of the oyster and remove the top shell. Move the inside to a cutting board. Once all the oysters are open, finely chop these seafood. You should make 450g of it.
Step 3. Make the oyster sauce
Transfer the oysters to a bowl. Crush enough crackers to make 40g of large crumbs. Pour them over the oysters in the bowl along with:
- ½ cup (120 ml) of warm milk;
- ½ teaspoon (3 g) of salt;
- A pinch of pepper;
- 2 teaspoons (9 g) of melted butter;
- 2 tablespoons (15 g) of chopped celery (optional).
Step 4. Place the fillets on the baking sheet and coat them with the beaten egg
Break an egg into a bowl and beat it with a fork. Arrange 2 haddock fillets on the greased baking sheet and coat them with beaten egg with a brush.
Step 5. Pour the oyster sauce into the pan
Make sure it covers the fillets.
Step 6. Bake the fillets with the oyster sauce for 35-40 minutes
Place the dish in the preheated oven and cook the fish. Run a fork over the surface of the fillets to see if it crumbles. Once it has started to crumble and the fish has cooked well, take the pan out of the oven. Serve the fillets hot.
